KR950007697A - Pigment Extraction Method of Purple Sweet Potato - Google Patents

Pigment Extraction Method of Purple Sweet Potato Download PDF

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Publication number
KR950007697A
KR950007697A KR1019930017764A KR930017764A KR950007697A KR 950007697 A KR950007697 A KR 950007697A KR 1019930017764 A KR1019930017764 A KR 1019930017764A KR 930017764 A KR930017764 A KR 930017764A KR 950007697 A KR950007697 A KR 950007697A
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South Korea
Prior art keywords
dried
sweet potato
sweet potatoes
extract
alcohol
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KR1019930017764A
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Korean (ko)
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KR960011711B1 (en
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전병윤
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전병윤
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    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 자색 고구마에 함유되어 있는 자색색소를 추출하는 방법인바 첫째는, 알코올을 이용하여 추출하는 방법으로서 생 고구마에서 추출하는 방법, 찐(중자) 고구마에서 추출하는 방법, 찌어서 말린 고구마에서 추출하는 방법, 생고구마를 썰어서 말린 것에서 추출하는 방법이며, 둘째는, 중탕 추출방법으로 생고구마를 알맞게 절단하여 끓는 물에 넣어 15-20분간 중탕하여 추출하는 방법과 찌어서 말린 고구마를 중탕하는 방법, 생고구마를 알맞게 썰어서 말린 것을 끓는 물에 넣어 추출하는 방법.The present invention is a method for extracting the purple pigment contained in the purple sweet potato, firstly, a method of extracting from raw sweet potatoes as an extraction method using alcohol, a method of extracting from steamed (middle) sweet potatoes, extracted from steamed sweet potatoes How to chop raw sweet potatoes and slice them from dried ones, and secondly, extract the sweet potatoes by boiling water and put them in boiling water for 15-20 minutes and extract them with boiling water. How to slice raw sweet potatoes and add dried ones to boiling water.

거친 분말상태로 만든 것, 국수와 같이 뽑아 내어 말려서 거즈베에 싸서 중탕하는 방법이며, 셋째, 색소를 에끼스(EXTRACT)화 하는 방법으로서 중탕하여 추축한 물 색소를 계속 열을 가하여 농축시켜 에끼스(EXTRACT)로 만드는 방법이다.It is made of coarse powder, dried like noodle, dried and wrapped in gauze beet. Third, it is a method of making pigments into EXTRACT. (EXTRACT).

본 발명품이 개발되므로서 무공해 식물 자색소를 음료수, 음식물, 주류, 과자류 기타염료등에 이용하므로서 국민건강을 보호하고 하나의 산업을 육성 할수 있으며 농민들의 소득 증대에 기어코저 한다.As the present invention is developed, the pollution-free plant purple is used for beverages, food, liquor, confectionary, other dyes, etc., thereby protecting national health and fostering one industry and gearing up to increase incomes of farmers.

Description

자색 고구마의 색소 추출방법Pigment Extraction Method of Purple Sweet Potato

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

알코올에 의한 추출방법으로서 깨끗이 씻은 생고구마를 2-4㎜로 얇게 설은 것 또는 쩌어서(중저) 얇게 썰은 것 또 생고구마를 썰어서 말린 것, 쩌어서 썰어서 말린것, 거친 분말상태를 만든 것을 알코올에 넣어 색소를 추출하는 방법으로 알코올 농도에 따라 추출되는 시간이 각각 다르며, 알코올 농도 사용 범위는 5%에서 99%이며 농도가 짙을수록 추출시간이 단축되는 자색 고구마의 색소추출 방법.Alcohol-based extraction method: freshly washed raw sweet potatoes thinly sliced to 2-4mm or thinly sliced raw potatoes, sliced and dried raw sweet potatoes, dried sliced, and rough powdered alcohol The extraction time is different depending on the alcohol concentration, the extraction time is different depending on the alcohol concentration, the use range of alcohol concentration is 5% to 99%, the higher the concentration of the purple sweet potato pigment extraction method that the extraction time is shortened. 제1항에 있어서, 알코올 농도 범위는 5-99% 사용 생고구마를 2-4㎜로 얇게 썰어서 알코올 1000㎖에 고구마 100-800(10:1-8비율)을 넣어서 알코올 농도에 따라 1-5시간에 추출하는 방법.According to claim 1, the alcohol concentration range of 5-99% used sweet potato thinly sliced into 2-4mm, put sweet potato 100-800 (10: 1-8 ratio) in alcohol 1000ml 1-5 depending on the alcohol concentration How to extract in time. 제1항에 있어서, 찐(중저) 고구마를 3-5㎜로 절단한 것, 짜어서 3-5㎜썰어서 말린 것을 알코올에 넣는데 알코올 농도범위는 5-99% 알코올을 사용하고, 알코올 1000㎖에 100g-800g을 넣어 30분 내지 4시간에 색소를 추출하는 방법.The method of claim 1, wherein the steamed (middle-low) sweet potato cut into 3-5mm, squeezed and cut into 3-5mm dried in the alcohol concentration range of 5-99% alcohol, using 1000ml alcohol Put 100g-800g to extract the pigment in 30 minutes to 4 hours. 제1항에 있어서, 고구마를 물로 깨끗이 씻어서 찐(중저)다음 국수 제조기 또는 긴이기계를 이용하여 국수 가닥처럼 빼내서(잘게 끊어져도 상관 없음) 건조기에 말려(수분 10-12%)서 거칠게 분말화하여 공기접촉이 없도록 보관(장기 보관가능)하여 필요시 거즈어에 싸서 알코올에 넣어 3-20시간에 색소를 추출하는 방법.The method of claim 1, wherein the sweet potatoes are washed thoroughly with water and steamed (medium-low), then pulled out like a strand of noodles using a noodle maker or a long machine, and dried in a dryer (10-12% of moisture) to be roughly powdered. It is a method of extracting pigments in 3-20 hours by storing them in gauze if necessary and storing them in air contact (long-term storage possible). 중탕(衆湯)추출방법으로서 끓는 물 100℃에서나 고압 중탕을 통하여 깨끗한 생고구마를 2-4㎜로 얇게 썰은 것, 고구마를 쩌어서(葉煮) 말린 것, 생고구마를 2-4㎜로 썰어서 말린 것, 고구마를 통채로 쩌어서(중저) 국수같이 빼내어 음건이나 건조기에 건조시켜서 거친 분말상태로 만든것 등을 끓는 물에 중탕하거나 고압솟에 중탕하여 색소를 추출(또는 에끼스화) 하는 방법이다.As a method of extracting hot water, slice the fresh sweet potatoes thinly into 2-4mm at 100 ℃ boiling water or using a high-pressure hot water bath, dry the sweet potatoes, and cut the fresh sweet potatoes into 2-4mm It is a method of extracting (or eskising) pigments by boiling them in boiling water or by boiling them in high-pressure soaks in dried or dried sweet potatoes and steamed like a noodle. . 제5항에 있어서, 고구마를 깨끗이 물로 씻어서 세로로 3등분 짜개서 다시 가로로 1-2㎝ 크기로 절단하여 물량의 10-50% 비율로 준비한 생고구마를 끓는 물에 넣어 100℃에서 15-20분 중탕 또는 고압중탕하여 색소를 추출하는 방법.The raw sweet potato according to claim 5, wherein the sweet potatoes are washed with water, squeezed into three equal sections, and cut into 1-2 cm pieces. Method of extracting the pigment by boiling water bath or high pressure bath. 제5항에 있어서, 깨끗한 고구마를 원상태로 찌어서 국수기계 또는 간이기계를 이용하여 국수상태로 빼내어 수분 10-12%로 말려서 거친 분말로 만든 것을 거즈베에 싸서 끓는물에 넣어 20-30분간 중탕하여 색소를 추출하는 방법.The method of claim 5, wherein the clean sweet potato is steamed in its original state and taken out in a state of noodle using a noodle machine or a simple machine, dried in 10-12% of moisture, wrapped in gauze powder, and boiled in boiling water for 20-30 minutes. How to extract pigments. 제5항에 있어서, 에끼스(EXTRACT)화 하는 방법으로 깨끗한 고구마를 세로로 3등분 가로로 1-2㎜크기로 절단하여 물량의 20-50%의 고구마를 끓는 물에 넣어 20-40분간 중탕한후 고구마 찌꺼기를 완전히 건져내고 추출된 색소물을 다시 열을 가하여 진하게 농축시켜 에끼스(EXTRACT)로 만드는 방법.The method according to claim 5, wherein the sweet potato is cut into 1-2 mm pieces in three equal sections vertically by an EXTRACT method, and 20-50% of the sweet potato is placed in boiling water for 20-40 minutes. After removing the sweet potato residue completely, the extracted pigment is heated again and concentrated to make it an EXTRACT. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930017764A 1993-09-04 1993-09-04 Processing method for extracting coloring matter of purple sweet potato KR960011711B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020092592A (en) * 2001-06-05 2002-12-12 김진봉 A food additive manufacture method using a changing color of potato

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2096146A1 (en) * 2008-02-29 2009-09-02 San-Ei Gen F.F.I., Inc. Deodorized plant pigment derived from Ipomoea Batatas

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020092592A (en) * 2001-06-05 2002-12-12 김진봉 A food additive manufacture method using a changing color of potato

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